How to Make a Red Pasta Sauce (with Pictures) - wikiHow How to Make a Red Pasta Sauce Two Methods: Smooth Sauce Chunky Sauce Community Q&A Pasta needs a good sauce, and tomato is the most basic. Below you will find two easy recipes that can be made quickly and still impresses anyone when they find out it wasn't that red stuff in a jar. Just get started with Step 1 below! Ingredients 1/2 can of tomato paste 1 can of diced tomatoes Carrots Spices as desired or suggested Chunky Sauce A large (or two small) can(s) of crushed tomatoes Couple tbs Olive oil At least three cloves of garlic (more to taste) Herbs such as oregano, basil, and thyme (the first two are a must) Salt and pepper Cheese to make it creamier, thicken, and enhance taste(optional) Steps Pour water into the saucepan. Pour 2 cups of warm water into a saucepan. 2 Add half a can of tomato paste. Mix it well with the water. 3 Add 1 can of diced tomatoes. Do not drain the water from the can, but include it in the sauce. 4 Add in the carrots.

Finely grate 2 medium carrots or 1 large carrot and add that to the saucepan. 5 Add in the onions. Dice 1/3 of an onion and add it to the sauce. The type of onion is up to you but red and sweet onions work best. You can alternatively use 2-3 shallots. 6 Add in the spices. Add in 1-2 cloves of chopped garlic, 1/2 tsp of celery salt, 1 tsp of dried oregano (or fresh equivalent), 1 tbsp of dried basil (or fresh equivalent), and optionally 1 chicken bouillon cube and/or 1 bay leaf. 7 Bring to a boil on medium heat. Mix the ingredients well and then bring the mixture to a boil over medium heat. 8 Simmer. Reduce the heat to low, cover the pot, and simmer for 15-30 minutes. The longer the simmer, the more the flavors will be drawn out. Remove from heat when done. 9 Blend the sauce. Once the sauce is cooked, if you do not like the consistency, you can make it even smoother by using a blender or a blending wand to get it as smooth as possible.

Method If this is intended for pasta, start boiling the water. 2 Crush and chop the garlic. You can do this however you like, as long as the oils can escape freely. 3 Heat up the olive oil in a saucepan on medium-high heat. 4 Put in the garlic, wait a while (about a minute) and add the herbs and wait a few seconds. If you're using wine, this is when you should add it. 5 Pour the tomatoes in and stir. Turn the stove to high. 6 8 Ways to Make Any Pasta Sauce Instantly More Amazing — Tips from The Kitchn | The Kitchn (Image credit: Emma Christensen ) Pasta with basic tomato sauce is a weekly — ok, sometimes nightly — occurrence in our house. To keep things interesting, I'll finish the sauce off with...well, whatever happens to be in the fridge! Here are a few of my favorite finishing touches for a simple bowl of pasta. I use these add-ins to finish quick stove-top tomato sauces all the time, but they can work well with just about any sauce you're making, or even become the sauce itself. Cheese and dairy give sauces creaminess while butter and oil give them richness.

You also don't need to use a lot — these are just for finishing and rounding out the flavors in a sauce. Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken. Hard Cheeses: A half cup of grated parmesan, pecorino, or other hard cheese adds a deep savory note to the sauce. Fresh Cheese: Try adding a scoop of ricotta, mascarpone, crème fraîche or even simple cream cheese! I especially love these when I don't feel like making a tomato sauce — just sauté some greens, toss with pasta, and fold in the cheese until creamy. Fresh Basil: A handful of basil ribbons sprinkled over each bowls adds a punch of aroma and tastes like being in Italy. Extra-Virgin Olive Oil: Drizzle just a little of your best olive oil over the pasta before serving and you'll be amazed at how much flavor it adds. Try flavored oils, too! Butter: This is an old culinary school trick — when in doubt, add a pat of butter. This makes even the most basic sauce taste decadent. Red or White Wine: A little for the pot, a little for the cook.

Wine adds acidity and an instant flavor-boost to a pot of simple sauce. Pasta Water: Scoop out some of the cooking water just before draining out the pasta. A few tablespoons of this starchy liquid is a low-calorie way of adding creaminess to any sauce. What other last-minute additions do you put in your pasta sauces? Pasta with Tomato Cream Sauce | The Pioneer Woman Pasta with Tomato Cream SauceServes 8Ingredients:2 Tablespoons Olive Oil2 Tablespoons Butter1 whole Medium Onion, Finely Diced4 cloves Garlic, Minced2 cans (15 Oz. Size) Tomato Sauce Or Marinara SauceSalt And Pepper, to tasteDash Of Sugar (more To Taste)1 cup Heavy CreamGrated Parmesan Or Romano Cheese, To TasteFresh Basil, Chopped1-1/2 pound FettuccineInstructions:Cook pasta according to package directions. Drain, reserving 1 cup of pasta water. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)Cook time: 25 MinutesPrep time: 10 Minutes Easy Red Pasta Sauce Recipe - Allrecipes.com Heaven 8/2/2005 This was an ok basic recipe but I did have to do quite a bit of sprucing so that it would suit our taste. I added about 2 tsp of season salt, used crushed tomatoes instead of stewed and added a... TRACEY 6/26/2005 Not only was this EASY but it was ABSOLUTLEY AWESOME! try adding so green, yellow and red peppers too! FANTASTIC! CINDY3539 4/7/2003 Disappointing. Sauce looked good, but there was no depth of flavor, no punch. Over all, a very boring sauce. Will not make again. Jenna 8/17/2008 I'm only 15, with only a basic cooking knowledge, and I was able to cook this sauce quickly and with ease.

It had a great taste, though I had no pepper flakes =[ Thanks for the recipe, I will co... MelRez 9/6/2006 This was delicious! It was a little chunkier than I expected, but it almost made it taste fresher that way. SCWIDOW 1/21/2003 We wanted something quick and easy to go with mozzarella sticks. This was wonderful. I needed to use up some tomatoes before they went bad and this was an excellent way. I am new to making my... How to Make a Red Wine Sauce for Pasta: 8 Steps (with Pictures) How to Make a Red Wine Sauce for Pasta Community Q&A Red wine can be added to other ingredients when making pasta sauce from scratch to add richness and depth of flavor to the finished product. The alcohol in the wine will cook off as the mixture simmers, leaving a robust sauce.

Ingredients 1 can (28 oz.) crushed tomatoes 2 tbsp olive oil 1 tsp red pepper flakes, or to taste 1 tbsp dried oregano, or to taste 1 tbsp dried basil, or to taste 1/2 cup red wine, preferably Chianti or Barolo Steps 1 Heat oil in pan. Preheat a deep, nonstick saucepan over medium heat. Add olive oil and let the oil heat for a few minutes. 2 Sauté garlic in the oil. Add minced garlic to the heated olive oil. Sauté for 2-to-3 minutes, stirring continuously, until the garlic has softened and starts to become translucent. Reduce the heat if the garlic starts to turn brown or smell bitter. This means the garlic is cooking too fast and is starting to burn, which could make your sauce taste bitter. 3 Add crushed tomatoes. Pour crushed tomatoes into the pan. Stir to incorporate the garlic into the tomatoes. Cook the tomatoes over medium heat for 10 minutes or until they're heated through. 4 Incorporate seasonings. Add salt, pepper, basil, oregano and red pepper flakes to the tomatoes. Stir the tomatoes well to incorporate the seasonings evenly throughout the sauce.

Taste the sauce and adjust the seasonings to your taste. Add more red pepper flakes to make the sauce spicier or more basil and oregano to enrich the herb flavor. 5 Stir wine into the sauce. Gently pour wine into the tomato sauce. Stir the mixture thoroughly to work the wine into the sauce. 6 Add a heavy lid to the saucepan. Reduce the heat under the saucepan to low. Simmer the red wine pasta sauce on low heat for 30 minutes. 7 Cook pasta. Cook your pasta of choice while the sauce is simmering. Strain the pasta well and portion it onto plates or pour it onto a serving platter. 8 Fra Diavolo Sauce With Pasta Recipe - Allrecipes.com Crystal S 1/24/2011 5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cu... chef from the south 2/17/2008 This is not the original recipe I used in years past, but it is close.

I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper str... FBA 1/31/2004 I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushe... DOLFANCHICK1027 8/8/2002 I've made this 3 or 4 times in the past couple months and it is just the greatest! I also added mussels to mine and this recipe is just so awesome! I also added a little red wine...to die for! M... bakedbyjen 3/5/2007 i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good. Julie Castelluccio Ulery 12/28/2008 This was an excellent , simple to make recipe.

I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background fla... slickdaddy96 1/16/2011 This recipe is a nice base for a diavolo sauce, but the sauce as written in the recipe I would only give 3 starts. I made the following changes/additions which made it a 5 star, so I averaged i... DianeF 1/6/2003 Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil and salt I used) thus a great Weight Watcher meal! I add shrimp/scallops/etc. if I have them on hand, ... Foodie 12/20/2007 Two words-SIMPLE and GOOD. I used 28 oz can of crushed tomatoes as someone suggested. I only did 1/2 tsp of red pepper but will increase it next time. If you like alot of sauce on your pasta yo...

Basil Pesto Recipe : Food Network Kitchen : Food Network Cranberry Sauce Recipes 4.5 142 I wasn't a huge fan of this recipe. I felt it was lacking the flavor other pestos have and I didn't care for the Pecorino cheese. Danielle M. 2016-12-16T16:32:54Z item not reviewed by moderator and published Added an extra clove and more olive oil and it was pretty good. Anonymous 2016-12-05T01:29:12Z item not reviewed by moderator and published Love this recipe and the fact that it makes a small amount (of course you can double, triple it!). I too added a bit of lemon juice to brighten it up, other than that, I followed the recipe exactly. Vera C. 2016-09-10T14:09:28Z item not reviewed by moderator and published Delicious! I added a little bit lemon juice to lessen the oily taste of olive.

auradee1990 2016-08-07T10:19:19Z item not reviewed by moderator and published Simple Easy Delicious I used fresh basil from my garden, parmesan wow. Anonymous 2016-07-16T16:19:21Z item not reviewed by moderator and published <span>I made this once before and found it to be quite tasty and easy. But I made such a large volume I ended up freezing about 2/3 of it. The fresh portion was excellent, but when I later tried the part I froze, it had changed consistency and was slightly bitter and darker. So this time, planning to make only a half-recipe, I followed the suggestion to blanch the basil first. That reduced the volume of my basil drastically, from 1 cup loosely packed leaves to less than 2 Tablespoons! I adjusted other ingredients down to compensate, but it just didn't turn out well at all. At that volume, I really did need a mortar and pestle, but had none, so I made do with a mallet and plastic wrap. Won't do that again!

It's edible, but only got enough for a very small snack. So for those who have blanched their leaves, did you adjust other ingredients to the smaller volume of basil? And how did you mix it? </span><br /> susanr1212 2016-06-24T18:59:08Z item not reviewed by moderator and published Deliciously easy and basic! And a handsome guy with a great accent walking me thru every step!! Buon Appetito !! Karen L. 2015-10-11T22:46:30Z item not reviewed by moderator and published Delicious and easy lesley.vereen 2015-08-20T03:28:36Z item not reviewed by moderator and published Bitter. Needs a tweak. Anonymous 2015-06-20T03:51:01Z item not reviewed by moderator and published growing lots of basil this year....fresh pesto,can't wait!

Anonymous 2015-06-13T21:25:34Z item not reviewed by moderator and published <p>Mush.</p><p><br /></p> Anonymous 2015-05-18T06:35:10Z item not reviewed by moderator and published There is nothing beautiful about atlantic farm raised salmon!!! This would be great with wild spring chinook FormerLib 2015-04-12T01:54:58Z item not reviewed by moderator and published <div>I have never made pesto and thought it was difficult...I came here to see what to do and found it was so easy! Yummy with my meal I was making. Thank you</div><div><br /></div> Anonymous 2015-03-18T03:27:09Z item not reviewed by moderator and published May I know this recipe can serve how many people? <br /> Grace Wong 2015-03-08T10:04:14Z item not reviewed by moderator and published This recipe is really great.

Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :) Guest 2015-02-09T02:45:53Z item not reviewed by moderator and published Just whipped this up with ingredients I had already. I used walnuts instead of pine nuts and added lemon like other users suggested (reducing the oil). Also I used feta instead of Pecorino which worked well. Definitely on my cooking list from now. Thanks carly.taylor 2015-01-11T11:25:43Z item not reviewed by moderator and published Blanch the basil first, 5 - 10 seconds, and submerse in ice water.

Just pat it dry It stays green green green - I didn't find this method took away any flavor, but it almost seemed sweeter tasting. I also agree that adding the wilted baby spinach is a big plus! merlebleu1803084420 2014-08-29T23:29:33Z item not reviewed by moderator and published Just made pesto to freeze and was horrified at the bitter taste. When I researched why this might be I read that the EVOO will make the product bitter if it is subjected to the food processor. It was suggested that regular OO be used, the darker the better. efensom 2014-08-27T00:24:16Z item not reviewed by moderator and published Great recipe! For more pesto recipes and for inspiration, check out linedahlpoulsen 2014-08-19T05:07:03Z item not reviewed by moderator and published A good start but can be improved. Too much oil for the amount of basil, 1/2 cup is plenty. Most important is the need to add lemon.

It will improve the taste and keep the basil from turning brown. I use the zest and juice of half a lemon. I tried putting oil on top to prevent browning and it never works. I love substituting lemon for the high calorie oil. It still works even after freezing. Donna H. 2014-07-31T21:03:19Z item not reviewed by moderator and published Well, what do you do with the cheese? Bruce Bodner 2014-07-13T22:50:34Z item not reviewed by moderator and published basil, what do to avoid discoloring Guest 2014-07-08T21:44:29Z item not reviewed by moderator and published Delicious. I'm so glad I read the reviews first and reduced the amount of oil to 1/2 cup otherwise it would have been an oily mess. Next time I make it, I'm definitely going to toast the pine nuts beforehand and add a splash of lemon juice.

Ter Holahan 2014-07-06T21:27:51Z item not reviewed by moderator and published SOO FLAVORFUL! Use sunflower seeds instead of pine nuts . if you want to pack in more anit oxidents, steam baby SPINACH, more garlic and puree this first before the other ingredients. Believe me everyone will ask "what is in this pesto that's so GOOD!! Top it over ANGEL HAIR AND CRAB and vola’ delisosio ! Secret_Squirrel 2014-06-26T04:27:08Z item not reviewed by moderator and published I used this as my starting point but changed a couple things... less olive oil say half a cup, no cheese! (healthier) and i have a bag of mixed nuts which includes almonds, walnuts and pine nuts so i just used that and it was great. Next time I will add a squeeze of lemon too. Guest 2014-06-09T19:43:51Z item not reviewed by moderator and published DEFINITELY LOVE THIS PESTO SAUCE!!!

I did not have any pine nuts, so I used walnuts, and it tasted EXTREMELY GOOD! Thank you for the recipe! Kelly Joe 2014-04-14T01:48:17Z item not reviewed by moderator and published It's a great recipe, I make it in big batches and freeze it ! I use parmesan instead of romano Sabrina EF 2014-03-03T20:02:23Z item not reviewed by moderator and published Pretty good although I had to make a few touches.I used sunflower seeds instead of pine nuts and I had to add more garlic and a squirt of lemon juice.Altogether it was pretty good and I would make it again.;-) Guest 2013-12-18T04:44:09Z item not reviewed by moderator and published I love this pesto - it has been a 'go to' recipe for years and is always a crowd pleaser. I do prefer to use significantly less olive oil than is called for and recommend adding it in slowly until the pesto is the consistency you prefer.

Make extra - it's delicious served on grilled chicken breasts as well. youngj1 2013-10-02T16:56:20Z item not reviewed by moderator and published I like to toast the pine nuts before combining all the ingredients. I also like to use asiago cheese instead of pecorino, just for a slightly different flavor. Sometimes I'll go wild and use Parmesan cheese! BTW, once you've made fresh pesto, you'll never go back to buying the preservative filled garbage masquerading as pesto at the groceries! SWJ 2013-09-06T16:53:34Z item not reviewed by moderator and published I've eaten Pesto all summer with this recipe. Simple and yummy! Ttreiger 2013-09-02T21:27:22Z item not reviewed by moderator and published Simple and delicious HolyGuacamole 2013-08-31T20:25:34Z item not reviewed by moderator and published This was so easy and tasty, and open for improvisation.

I added a red pepper I roasted and peeled, and doubled the garlic. I didn't have enough pine nuts but I supplemented with walnuts, which worked just fine. I also blended in the cheese instead of stirring it in, and I didn't measure the oil, I just free-handed to my tasting. Next time I will toast the nuts I use, as the raw nuts have a harsher flavor that I could definitely taste and didn't care for. amyamerling 2013-08-23T14:30:37Z item not reviewed by moderator and published Was good with my home grown basil! We LOVE it! Took advice from other reviews and used less oil. Try it with Monjes De Lontue EVOO and pine nuts! Delicious! Thanks Food Network, you guys rock! dheflin59 2013-08-20T19:45:55Z item not reviewed by moderator and published I took the reviewers advise an cut done the olive oil to 1/2 cup and added just a squeeze of lemon juice. I think it adds a brightness to the thick intense texture and taste. Very good balanced sauce. Janine T.

2013-08-17T14:28:35Z item not reviewed by moderator and published yummy...but next time I will use less oil! Aweome taste..I also add extra GARLIC because I LOVEEEEE garlic: dabkeh 2013-08-17T13:39:12Z item not reviewed by moderator and published I've made this recipe many, many times and we love it, but I always stop at 1/2 cup olive oil as we think it is too oily/soupy, otherwise! PAMELA N. 2013-08-06T14:28:42Z item not reviewed by moderator and published Love it. Can't wait to smear it over a pizza crust, add some of our fresh garden tomatoes, and dollops of mozzarella! sara w. 2013-08-06T12:05:42Z item not reviewed by moderator and published I have a lot of basil in my garden, so I tried this, even though I don't own a food processor. I just kept chopping and chopping with a cleaver.

It worked fine, though it was a little oily, so I just added more leaves and cheese. Came out great. Several people have commented on the amount of oil, which must be a misprint. The recipe calls for 2/3 cup of olive oil, 1/2 cup of cheese and 1/4 cup of pine nuts, yet it says the yield is one cup. How is that possible, especially after you add the basil? Next time, I'll use half a cup of oil. I also wish this site would list the calories, although that may ultimately depress me! Guest 2013-07-31T19:04:02Z item not reviewed by moderator and published Simple goodness! Ina is a master of simple. Also, after reading some reviews, I want to add that washing the basil is a must while drying absolutely is not. With the water that clings to the leaves it thins out the finished product wonderfully. Cheese, like the s&amp;p, should also be added to taste. the Magic Ingredient is... 2013-07-11T23:18:19Z item not reviewed by moderator and published So delicious.

It was amazing. I made it for my family and they ate the whole batch. We spread over toasted crustini with a pasta dish. 0454emily 2013-07-03T08:38:54Z item not reviewed by moderator and published Pine nuts are expensive so I used pumpkin seeds instead &amp; toasted them...I use a little less oil too. Awesome!!!!! alisha39 2013-06-22T00:37:44Z item not reviewed by moderator and published Delicious pesto and sooooo quick! I keep a barrel of basil growing right outside my kitchen door and this recipe will become my staple! Guest 2013-05-27T16:58:26Z item not reviewed by moderator and published Too much olive oil. Not much flavor.

egypt#1 2013-05-11T21:20:59Z item not reviewed by moderator and published Excellent recipe dmj120 2013-02-27T14:15:59Z item not reviewed by moderator and published God bless you all! Excellent and easy pesto sauce. Next time I will reduce the extra-virgin olive oil and add some water to have some balance with the sauce. For me having just extra-virgin olive oil is a little bit heavy. Otherwise, the recipe is just great! Blessings! soniamaria23 2013-02-19T20:53:27Z item not reviewed by moderator and published Delicious and very easy to make. The hardest part is cleaning and drying the basil leaves, which takes time. But once they are ready, the rest is a five-minute operation. res judicata 2013-02-07T20:59:44Z item not reviewed by moderator and published Perfect way to use up all my extra basil. Excellent fresh pesto. Yum.

pupl0ver 2013-01-09T22:20:41Z item not reviewed by moderator and published Such a simple and amazing sauce. fmcdowel 2012-11-09T21:36:11Z item not reviewed by moderator and published Delicious! Quick and easy to make. T B. 2012-11-04T20:11:19Z item not reviewed by moderator and published I made my pesto with CASHEWS!! They are very sweet...I added moistened sundried tomatoes, which have sweetness, extra virgin olive oil, fresh lemon juice, lots of garlic, italian flat leaf parsley, spinach (fresh and the baby bagged leaves, lots of big basil leaves, shredded parm cheese, salt and pepper. DEE-LISH-US!!!!!! sooooooo good. I just love putting my spin on everything professional cooks make---takes everything to a whole new level and everyone loves it. Guest 2012-09-27T19:44:46Z item not reviewed by moderator and published Delicious!

I bought a basil plant today in the supermarket and was excited to make this again! My changes due to what I had on-hand were: walnuts in place of the pine nuts and grated parmesan for the cheese. No bitterness just heavenly! We had it at lunch-time on Giada's Italian Mini Club sandwiches and at dinner-time on Raviolli's... I'm guessing the vampires won't dare mess with us tonght! : Traci's Kitchen 2012-09-17T00:13:13Z item not reviewed by moderator and published Super easy and delicious. It's great to have a go to recipe for basil that can be placed in the freezer. Our CSA gave us an entire basil bush this week. Happily we'll be able to enjoy fresh produce from the farm at a later date using this pesto! pacificacook 2012-08-26T21:47:44Z item not reviewed by moderator and published I've been trying to find a recipe that has the right balance of flavours with as little oil as possible. I really liked this recipe but used just under half a cup of oil.

The extra oil called for would have been way too much. One quarter cup (another recipe would have been too little. By the way, I made one batch with walnuts when I was out of pine nuts - really nice too. For the reviewer who wondered about the bitter aftertaste - choose basil that has NOT flowered yet or only a little. The sweetness of the basil declines as the plant flowers. syldev 2012-08-14T18:55:38Z item not reviewed by moderator and published Yum! I will reduce the oil next time. But great flavor! I put it on toast rounds for an appetizer. Jennifer C. 2012-08-05T22:26:59Z item not reviewed by moderator and published First time making pesto and couldn't believe how easy it was. Tasted great initially and then there was a bitter after taste. Not sure what I could do differently. khirsh 2012-08-02T22:59:41Z item not reviewed by moderator and published Too much olive oil! Cynthia B.

2012-07-18T18:27:44Z item not reviewed by moderator and published I made this pesto tonight with fresh made gnocchi. Instead of using pine nuts I used roasted macadamia nuts. It was the best pesto I have had. cherie3mw 2012-07-15T02:16:23Z item not reviewed by moderator and published So easy to make and such flavor. I will make this again and again as my basil grows. So fresh! weaselat8010 2012-07-08T20:27:20Z item not reviewed by moderator and published I liked the recipe. It was the first time I've made fresh pesto and it turned out pretty good. Maybe toasting the pine nuts would make a difference like some of the other folks said but I didn't do it. (Didn't think of it. I doubled the recipe and still ended up adding a bit more oil but all and all it's great! Also, don't do like I did and forget the salt and pepper at first! Mioshee G.

2012-07-05T20:08:18Z item not reviewed by moderator and published Love this recipe! Just be sure to toast the pine nuts before you add them to the food processor it makes a world of difference! futurechef379 2012-07-05T13:20:11Z item not reviewed by moderator and published yummy! I could just eat this sauce all day with a french baguette. I also tossed it with some spinach pasta and chicken my family Loved it! thanks for sharing this recipe. foodloverfor4 2012-06-29T12:07:11Z item not reviewed by moderator and published I toss this with Bow-Tie pasta. What a fantastic meal. jbosox4ever 2012-06-29T00:58:19Z item not reviewed by moderator and published It was really really good I just added more garlic! piglet102 2012-06-19T12:30:13Z item not reviewed by moderator and published Loved it.

Then I put 1/4 C fresh parsley, 1 t. blk pepper, 1 T. Worchestershire sauce in processor till finely chopped (about 30 sec combined that along with 1 T. PESTO in large resealable plastic bag mixed well then added chicken thighs, squeeze to coat thoroughly and marinate in fridge 1/2 hour then remove thighs and grill for about 15 min. per side (165 degrees. (the rest of the pesto I froze. Happy Summer ! : matiea 2012-06-18T13:42:47Z item not reviewed by moderator and published Very easy to make and my family loves it!!!! Guest 2012-06-18T13:16:37Z item not reviewed by moderator and published So easy and so good! I didn't use the cheese and used 1/2 cup of olive oil total. I spread it on a french loaf with fresh mozzarella and sliced vine tomatoes. Pure heaven.

lrogers611 2012-06-16T14:50:34Z item not reviewed by moderator and published This is such an easy recipe to make, and quick as well. Taste is awesome, to quote my wife "who needs the bread". One minor change. Used pecans, one of the only nuts my wife can eat. Next time I'll use a little less EVOO, and add some lemon juice to take the edge off the EVOO. Basil was right out of the garden and into the FP. Couldn't be any greener. Wild Willy in the Pit 2012-05-02T13:40:19Z item not reviewed by moderator and published Used roasted soy nuts instead of pine nuts. Added juice of 1/2 lemon. Everything else remained the same. Great flavor and consistency. Made enough to freeze 1/2. BlendedTraditions 2012-04-29T15:30:26Z item not reviewed by moderator and published Too much olive oil muddled the flavors.

I used lemon zest and juice from half a lemon to brighten it up. I recommend toasting the nuts to give some more depth to the flavor. The garlic level was just right. Perfect ratings should be reserved for recipes you don't have to change to make perfect. fetad 2012-04-23T00:40:50Z item not reviewed by moderator and published peanuts instead of pine nuts, lemon juice to loosen the pesto paste, 3 cloves of garlic, worth freezing! looking forward to the next batch with the pine nuts. m m. 2012-03-28T18:37:49Z item not reviewed by moderator and published OMG! AHH SOOOOO GOOD! I didn't know what to eat with it first!! Pasta was exquisite! I am going to make a pesto pizza with pepperoni and cheese....yum yum! Poopka 2012-02-18T21:10:18Z item not reviewed by moderator and published This pesto is easy to make and tastes amazing! It look so beautiful and professional.

I actually ran out of oil so I did not put the rest in after the initial measurment and it turned out just as good. I used this on top of salmon and the next day put it in a turkey and cheese panini. I put it in a bowl and put plastic warp on top of it. Enjoy! bernadette p. 2012-01-26T14:04:30Z item not reviewed by moderator and published Great flavor, go easy on the garlic. Im a garlic lover so I thought 2 cloves wasn't enough and upped it to 4 but it was too overpowering. Andrea B. 2012-01-24T21:44:29Z item not reviewed by moderator and published tasty Gail G. 2012-01-11T17:09:49Z item not reviewed by moderator and published it was delish!, i did the recipe exactly, except for one subsitution, i had parmigiano reggiano, did not have the pecorino on hand, but it was great, next time will use the pecorino, 5 stars all anyway!!

loved it. herbie56 2011-11-24T23:44:32Z item not reviewed by moderator and published the single, best pesto to make. I also like to brown the pine nuts before I use them. tummynog 2011-11-19T14:36:16Z item not reviewed by moderator and published Use up that fresh basil! I add the juice of half a lemon to brighten it up. And don't forget to toast your nuts. Ohmylumbago 2011-11-05T12:43:32Z item not reviewed by moderator and published Perfect Pesto! I add the cheese before freezing and seems to work just fine. Kathikay50 2011-09-19T20:10:36Z item not reviewed by moderator and published DA LISH US! I used raw cashews and fresh garlic from the farmer's market as was the basil, organic, unfiltered EVOO and pecorino romano. So Dang Good! Dottie P.

2011-09-15T19:04:16Z item not reviewed by moderator and published Simple to make. Easy. Easy. Easy ... and TASTY! DJ Waldow 2011-09-05T14:29:13Z item not reviewed by moderator and published Lovely! so fresh, so fast, and soooooo easy! My husband even loved it, and he is a "meat and potatoes" kinda guy. Lesli K. 2011-08-12T20:49:05Z item not reviewed by moderator and published I changed it up a little: I had neither pine nuts or Pecorino on hand so I used walnuts and Grana Podano cheese which I love. Denise S. 2011-08-03T19:54:42Z item not reviewed by moderator and published Amazing!!!!! I will never use another recipe. I did add some parmesan when I put a little too much olive oil in. So flavorful! Perfect with pasta for a quick and elegant dinner!

spr3 2011-07-31T00:03:36Z item not reviewed by moderator and published Loved this recipe - I used half the (organic) virgin olive oil, added lfresh lemon juice, toasted the pine nuts and used a three cheese mix (parmesan, romano and asagio) - skipped the salt, as I thought the cheese added enough salt. Saw on Rachel Ray, that she likes to use pistachios and adds another herb to the basil (I think it was dill). Marcia P. 2011-07-29T12:18:26Z item not reviewed by moderator and published This is our new favorite pesto recipe! Thanks for the tips about adding lemon juice and reducing the amount of oil. It's was especially fun to make with the Parmesan we brought back from Italy. Most excellent. Mariah M. 2011-07-22T21:40:01Z item not reviewed by moderator and published It got the job done! I made a great dish with this pesto.

Kimyogi 2011-07-22T16:29:07Z item not reviewed by moderator and published This is SO GOOD! Will be my go-to recipe for pesto from now on. I used 1/2 the amount of oil, toasted walnuts, and added a squeeze of lemon. FABULOUS! ambernicoleb 2011-07-19T15:58:51Z item not reviewed by moderator and published Excellent recipe. Pine nuts were not available (due to the high price) so I used slivered almonds for the first time as a substitute. Just as good as my usual with pignoles. Tammy B. 2011-07-17T21:10:09Z item not reviewed by moderator and published First time I've ever made pesto. This was easy, fresh and tasty. I will make this again. I did try the lemon and liked it very much. Good call on that!! I served it with whole wheat spaghetti noodles.

tneilson 2011-07-16T21:14:18Z item not reviewed by moderator and published Perfect! For those who found the taste a little bitter, don't be afraid to use the kosher salt-I added a little extra and the flavor was perfect. Try it, it works! bakersdozn 2011-07-16T10:23:14Z item not reviewed by moderator and published Very good! Better than the pesto I had in Venice, Italy! Amanda L. 2011-07-10T21:18:19Z item not reviewed by moderator and published I enjoyed this recipe but will cut the olive oil next time. It was way too much. Other than that...delicious! thanks liquidfaith 2011-07-08T06:22:26Z item not reviewed by moderator and published I followed the recipe, except ended up using a bit less olive oil. I used the first 1/2 cup oil called for, but then just topped off the pesto with a thin layer of oil (about 2 T.

after adding the cheese and before covering it to refrigerate. We'll use it today and tomorrow. I found that a 4 oz. package of fresh basil from the market = 2 cups packed basil leaves. Also, 1/4 to 1/2 tsp. of Kosher salt seemed right, along with 1/4 tsp. freshly ground pepper. I love it used many ways, but especially with a sourdough baguette and a glass of wine. jean c. 2011-07-03T08:50:14Z item not reviewed by moderator and published The ratio of ingredients are perfect! I make double batches when my basil is full, freeze it in small containers and use it throughout the year. My family and friends love when it's pesto making time! Rhonda L. 2011-06-25T14:35:51Z item not reviewed by moderator and published I susbstituted walnuts for the pine nuts (that China thing and it was delicious.......freezes well and the freshness taste is not lost Mary Q.

2011-06-10T13:04:00Z item not reviewed by moderator and published PERFECT! Laura L. 2011-05-27T00:29:04Z item not reviewed by moderator and published Easy and delicious! Guest 2011-05-10T20:22:17Z item not reviewed by moderator and published Decent. I adjusted a bit because of what we had from our CSA farmshare - I only had 1 cup of basil, so I used spring garlic (very mild flavor) for the other cup of green. It was tasty, but MUCH tastier after adding the juice of 1 lemon. Add that, and you're golden. Miriam G. 2011-04-26T22:22:37Z item not reviewed by moderator and published Making a Pesto Pasta Salad for dinner tonight... Using this basic pesto recipe, adding some crushed red pepper flakes for some heat and some lemon juice &amp; zest for more flavor + acidity.

Going to use whole wheat corkscrew or bowtie pasta and add in cubed fresh mozzarella and halved grape tomatoes. Tiffany C. 2011-04-25T13:16:49Z item not reviewed by moderator and published I agree with adding some lemon juice Vera C. 2016-09-05T14:00:52Z item not reviewed by moderator and published How long did you blanch it? Some recipes say 15 seconds, which is too long. Blanch it just until it wilts, which is enough time to deactivate the enzymes. I got nearly 1/3 cup packed blanched leaves for 1 cup unblanched. This recipe calls for 2 cups fresh, so I would use 2/3 cups blanched. Since you will have less volume in the processor, you may need to add a portion of the oil with the other ingredients. The amount to add will vary according to how much you are making and how big your processor is. Try starting with half the oil. If you find your garlic isn't getting chopped enough, give it a rough chop before adding. Hope this helps! Janet H.

2016-07-01T02:26:48Z item not reviewed by moderator and published When I prepare pesto for freezing, I leave out the cheese and add it when I thaw the frozen pesto. I prepare the pesto exactly the same except with the omission of the cheese. I freeze mine in ice cube trays with topped with olive oil and plastic wrap. Jeanne S. 2016-07-07T13:04:51Z item not reviewed by moderator and published Add lemon juice Vera C. 2016-09-05T14:01:08Z item not reviewed by moderator and published You're absolutely right. Blanching stops the aging process, it will stay green and not turn dark. You have to blanch all vegetables before you freeze them. cathifrattini 2014-09-03T13:30:10Z item not reviewed by moderator and published Do you use half a lemon and 1/2 cup oil together?

zeldababy 2014-08-21T15:12:46Z item not reviewed by moderator and published Oxidation turns the basil dark. Making sure no air can touch it will keep it green. This means working all the bubbles out of it in your container and wiping the container above the level of the pesto clean before gently spooning (so it doesn't disturb the pesto and mix with it) on enough olive oil to cover it. Then refrigerate. Also, authentic pesto uses raw pine nuts, not too much oil, and is not ground smooth, but rather has a more rustic texture... it is made with a mortar and pestle. Marni Bakst 2014-09-11T20:28:49Z item not reviewed by moderator and published read the recipe again. southerncooks 2014-08-01T02:41:38Z item not reviewed by moderator and published If you add some spinach the pesto won't turn brownish. Kim T.

2014-07-17T00:45:37Z item not reviewed by moderator and published Blanch it first. cathifrattini 2014-09-03T13:30:58Z item not reviewed by moderator and published Is anyone actually reading the recipe? It says use 1/2 cup oil. MommoB 2014-09-06T14:06:04Z item not reviewed by moderator and published Maybe they updated the recipe? Edward N. 2014-09-12T04:54:54Z item not reviewed by moderator and published Yes, I re-read it. The recipe calls for 2/3 cup EVOO. Use 1/2 cup to blend in and use remaining if using immediately OR freezing. So recipe says to use a total of 2/3 cup.

Dee+11 2014-09-23T13:25:45Z item not reviewed by moderator and published it says use 1/2 and then add the remaining 2/3 so are you actually reading the recipe?? corrtnneyyy 2014-10-07T21:38:35Z item not reviewed by moderator and published It only calls for using 1/2 cup of oil. The rest is for topping if freezing it. halcyon 2014-09-23T15:04:40Z item not reviewed by moderator and published It only calls for using 1/2 cup. The rest is for topping if freezing it. halcyon 2014-09-23T15:05:12Z item not reviewed by moderator and published Why are you drying the basil leaves? The recipe calls for fresh. RLane420 2014-08-06T19:18:07Z item not reviewed by moderator and published Wash basil, yes. But no need to let it dry.

I just shake off excess water and use it right away. Dee+11 2014-09-23T13:56:29Z item not reviewed by moderator and published Too much basil. And maybe the basi lost some of its natural sweetness due to age. I fixed that with a bit of sugar to counteract the bitter and a bit of lemon juice, to soften the texture. Mac O'Swaney 2014-04-05T19:16:44Z item not reviewed by moderator and published On TV

Question: What is used to turn pasta red
Answer: Tomato